Monday, October 21, 2013

The weather here in Connecticut is going to dip into the 20's overnight this week...that means soup season has arrived. This week I tried a new recipe that was delicious. You can make it with chicken broth for a meat version or use the Imagine No-Chicken broth to keep it parve. Either way it's a hardy soup perfect for a cold day.

Red Lentil Coconut Soup

Serves 6-8

2 cups red lentils

1 tablespoon coconut oil

1 chopped onion

1 chopped red pepper

1 tablespoon ginger

2 gloves garlic, minced

2 teaspoons garam masala

1 teaspoon curry powder

1/2 teaspoon cinnamon

1 1/2 teaspoons salt

1 small can tomato paste

7 cups chicken or vegetable broth

1 can coconut milk

1 can cooked white beans, drained and rinsed

Over medium heat, add coconut oil to a soup pan. Add onions and peppers and saute about 5 minutes until they have softened.

Add the garlic, ginger, spices, salt and tomato paste. Cook for another 2 minutes until mixture is toasty.